Mexican Salad

This is a favourite salad of mine. My family eats it wrapped in a regular wheat roti like a soft taco. I like to eat this just as is, and sometimes with a rajgira roti that has been rolled thin and cooked crisp, like nachos.

There are multiple ingredients & processes in this salad. But the result is sooo worth it! I’ve thought long and hard about how to present this recipe. What I’ve done is this: there is a full list of ingredients at the beginning, clustered into groups that have to be processed together. The recipe repeats each group of ingredients along with the processing. Enjoy!

Note: Nothing other than the base salad, corn, baked beans and the cooked bell peppers are an absolute essential in this recipe. While it is best to have both, you could choose between guacamole or hung curd. Definitely have one of the two. If you decide to omit guacamole, then add chopped / crushed garlic to one of the other ingredients. Also, have one protein in the mix.

Acknowledgements: Modified from a recipe given by Bhabhi 🙂 You know who you are!

Prep time: 20 mins

Cook time: 15 min

Serves: 3 hearty servings of only salad. Make 6 – 8 tacos.

Full list of ingredients

Group 1

¾ head finely chopped iceberg lettuce (about 3 cups)

1 finely chopped medium onion

2 finely chopped tomatoes

1 finely chopped green chilli (if you want to reduce the spice level, slit down the middle and remove the seeds. To further reduce the spice levels, wash out the interior of the chilli)

½ tsp cumin / jeera pwd

Juice of ½ lemon

Group 2

3 tablespoons hung curd

Group 3

1 green bell pepper chopped into thin long slices

1 medium onion chopped into thin long slices

1 tsp olive oil

½ tsp freshly ground black pepper

Sprinkle of salt

Group 4

Kernel of 1 corn, boiled

1 can baked beans, drained, heated through

Group 5

Paneer / cottage cheese / chicken breast 250 gms, cubed

½ olive oil

Salt to taste

Group 6: Guacamole

1 Avocado

1 pod garlic

½ – 1 lemon (adjust depending on taste)

1/3 tsp salt (add more if needed)

1 tsp sugar

Group 7 (optional)

1 pack mushroom, quartered

Salt to taste

½ tsp olive oil

Group 1: Salad base

¾ head finely chopped iceberg lettuce (about 3 cups)

1 finely chopped medium onion

2 finely chopped tomatoes

1 finely chopped green chilli (if you want to reduce the spice level, slit down the middle and remove the seeds. To further reduce the spice levels, wash out the interior of the chilli)

½ tsp cumin / jeera pwd

Juice of ½ lemon

Toss everything together is a large bowl and refrigerate, till you are ready to use it.

Group 2

3 tablespoons hung curd

I usually have hung curd made from 500 gms curd in my fridge. It makes a fantastic bread spread option. Pour the curd into a soft, porous cloth and let hang for about 2 hours. Spoon into a jar and keep in your fridge for upto a week.

For just 3 tbsp hung curd, hang 6-8 tbsp curd. Exact quantity depends on the water content of your curd.

Group 3

1 green bell pepper chopped into thin long slices

1 medium onion chopped into thin long slices

1 tsp olive oil

½ tsp freshly ground black pepper

Sprinkle of salt

Heat a pan till smoking. Add the oil and vegetables and toss on high to medium-high flame till they just start to soften. Add the black pepper and salt. Remove from heat and keep aside.

Group 4

Kernel of 1 corn, boiled

1 can baked beans, drained, heated through

Pretty self explanatory, I think 🙂 Keep both ingredients separate.

Group 5

Paneer / cottage cheese / chicken breast 250 gms, cubed

½ olive oil

Salt to taste

Heat the oil in a large pan. Add your choice of protein and stir fray till browned and cooked through. Cottage cheese will take about 5 mins, chicken about 10 mins. Add salt to taste. Remove from heat.

Group 6 : Guacamole

1 Avocado

1 pod garlic

½ – 1 lemon (adjust depending on taste)

1/3 tsp salt (add more if needed)

1 tsp sugar

Put everything in a small mixer jar and whiz. Taste and adjust seasoning. This makes a lot of guacamole. For this recipe, you need only about 4 tbsp.

Group 7 (optional)

1 pack mushroom, quartered

Salt to taste

½ tsp olive oil

Heat a pan till smoking. Add the oil and mushrooms. Toss on high flame only. Don’t stir too often as this will dissipate the heat and cause the mushroom to release its water. Once they are cooked, remove from heat and allow them to cool before adding salt.

Putting it together:

Toss all ingredients together and enjoy!

Tip: It helps to cream the hung curd and guacamole together before adding them to the salad. Helps them distribute more evenly.

Roll the salad up in rotis or soft tacos or hard shell tacos to enjoy!

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